Zucchini and Sausage Mini Quiches

Note: This is a guest post from Savannah, who blogs at HammockTracks.

Good hearty breakfasts can be time consuming to make and create lots of dishes. I recently created 24 mini quiches in about 30 minutes of prep time. They baked for 20 minutes and then I did one dish clean up. Over the next week, whenever I needed a quick breakfast I would grab a quiche and pop it in the microwave for 20 seconds. My son would eat them on the way out the door to college and the kids were able to make their own meal without dirtying any dishes.

I use a gluten free cornbread mixture in the eggs. When the quiches cook the cornbread settles to the bottom and creates a crust. Keep in mind that any of your favorite omelet ingredients could be substituted for the zucchini and sausage. And of course these could be frozen for future use, too.

Zucchini and Sausage Mini Quiches

Zucchini and Sausage Mini Quiches
These tasty mini quiches are perfect for making ahead and reheating for a quick on-the-go breakfast later.
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  1. 1 1/2 average size zucchini, diced
  2. 1/2 onion, diced
  3. 1 teaspoon salt
  4. 1/2 pound bulk sausage, browned and crumbled
  5. 1 cup yellow cornmeal
  6. 1/4 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 3 tablespoons vegetable oil
  10. 1 cup buttermilk
  11. 7 egg, slightly beaten
  12. 1/2 teaspoon pepper
  13. 1 teaspoon basil
  14. 2 cups cheddar cheese, shredded
  1. Brown the sasuage and set aside. Spray non stick pan with cooking oil and add onion and zucchini. Sprinkle with salt. Cook until the onions are transparent, stirring occasionally. While cooking combine cornmeal, baking powder, soda and salt in large mixing cup. Add buttermilk and eggs mix well. Stir in oil pepper and basil. Liberally spray 2 muffin tins (12 muffin each) with vegetable spray. Spoon sausage into each muffin hole, dividing evenly. Do the same with the zucchini and onion mixture, adding to top of sausage. Pour egg and cornmeal mixture over vegetables. Stop after pouring every other muffin to stir batter with whisk. If you do not, the cornmeal will settle in the bottom of the bowl, and only the last few muffins will have a cornmeal crust. Top each muffin with cheese.
  2. Bake in 350F for 20 minutes.
  3. Allow to cool a bit before gently lifting them out of the muffin tin with a spoon. I waited until I could hold the muffin tin without burning my hands. Then I gently pulled the edge away from each quiche and slid a spoon inside the muffin cup. I inched the spoon around the edge and popped out each quiche.
Musings From a Stay At Home Mom http://musingssahm.com/
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About the Author

Erika is a happily married mom with four energetic children. With a love for Jesus, photography, organizing, and encouraging other moms, she stays busy and definitely does not have it all together.


  1. This sounds delicious! I’m always looking for a quick recipe to make for breakfast. I must try this out!

  2. Another wonderful recipe Erika and have to tell you I could used to getting more yummy recipes from you everyday!!

  3. Hi Erika,
    These look sooooooooooo yummy. I pinned them on my pinterest recipes. I put that most of the recipes are made by you so you get credit for all the yumminess on my recipe board.
    I hope you’re doing good. You’re always in my thoughts and prayers. :)

  4. these look yummy and looks like something I could make. thanks for all the pictures. it really helps me when making a new recipe!

  5. These look amaze-balls. It combines two of my fave foods – sausage and zucchini. This is a definite for my weekend brunch.

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